Austrian hokkaido soup

ingredients

1,3 kg Hokkaido pumpkin 2 pcs onion 5 cloves garlic 2 pcs tomatoes 2 pcs bay leaf 2 tbsp balsamic vinegar oil 1 handful pumpkin seeds olive oil magi seasoning vegeta salt black pepper

procedure

1. Sauté the onion in the oil and add the cleaned and diced pumpkin. Sauté for 5 minutes. 2. Then add the diced tomatoes, sauté for another 5 minutes and cover with boiling water. 3. Add 2 bay leaves and cook for about 20 minutes until the pumpkin is soft. 4. Blend the soup with a hand whisk until smooth and finally add 2PL of balsamic oil. Season with salt and pepper to taste. 5. Enjoy!